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I found some recipes online that call for a lot of ingredients in addition to the curry paste, but if you get a good authentic paste, you shouldn’t need any additional seasoning.
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- 1 pound chicken, diced
- 1 can coconut milk
- [1/4 cup curry paste, use 1/8 if you want it less spicy]
- 1 red pepper, diced
- 1 zucchini, cut into thin rounds
- 1 onion, diced
- 1 cup chicken stock
- 2 cups cooked brown rice
- Stir-fry curry paste with half the coconut milk until dissolved, then add rest of milk and bring to a boil. Add chicken and cook, approximately 10 minutes. Add vegetables and chicken stock and cook until vegetables are tender. There will be a lot of sauce; this is typical for a curry! Serve with brown rice.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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